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What is “Turning” in Fermentation? Turning refers to mixing or rotating the fermenting cacao beans to: 1. Aerate the mass – oxygen helps yeasts and bacteria do their work. 2. Ensure uniform fermentation – all beans experience the same heat and microbial action. 3. Prevent mold growth – reduces pockets of anaerobic conditions. 4. Control temperature – turning distributes heat evenly; cacao fermentation generates heat (40–50 °C inside the pile). #fyp #cacoa#farming #fyp#TopFans#fertilizer #followe
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Have you tried raw chocolate straight from the pod? ♥️ 🍫Cacao contains various phytochemicals, such as flavanols (including epicatechin), procyanidins, and other flavanoids. 🍫Flavanols in cocoa have been studied for many years. They have been shown to help lower blood pressure, improve blood flow to the brain and heart, prevent blood clots, and fight cell damage. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🍫The highest levels of flavanols are found in raw unprocessed cacao and to a lesser extent, dark chocolate, since flavono
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Is your chocolate burnt? Large scale commercial chocolate makers often over roast their cacao beans to create a uniform flavor (and kill off mold and bacteria), much like commercial coffee roasters. However, that homogeneity comes at a cost. The chocolate often tastes bitter or ashy, to which they add sugar to try to make it palatable. Well crafted dark chocolate starts with good cacao beans. Mass produced chocolate uses a type of cacao bean called forastero. It’s known for its high yield and di
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